This pasta is such a perfect mid-week dinner, it’s so quick to make and uses really simple ingredients. I use tomatoes, spinach and mushrooms, but red peppers, courgettes and green beans would be great additions too. Likewise, feel free to change the herbs and spices, I love the mix of paprika and cayenne with chilli flakes for a little spice, but fresh basil, dried oregano and rosemary are a lovely combination too.

2 servings pasta, we use brown rice pasta

2 garlic cloves, peeled and roughly chopped

200g cherry tomatoes, roughly chopped

200g button mushrooms, sliced

Handful of fresh spinach

2 tablespoons tomato puree

1 teaspoon paprika

½ teaspoon cayenne pepper

Drizzle of olive oil

Pinch of chilli flakes

Juice of half a lemon

Pinch of sea salt

Pinch of pepper

Start by cooking the pasta, cooking time varies so follow the on pack instructions.

While the pasta is cooking, sauté the garlic with a pinch of salt and a drizzle of olive oil.

Add the chopped tomatoes and sliced mushrooms, with a sprinkling of paprika and cayenne pepper.

Once those have cooked nicely stir through the tomato puree and add the spinach, letting it wilt.

When the pasta is cooked, drain and stir it into the sauce.

Serve with lots of black pepper, chilli flakes and salt, and I like a squeeze of lemon juice too.